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Swedish Meatballs and Gravy

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Rich, tender, and perfectly spiced—these Swedish Meatballs are served in a creamy, savory gravy that wraps each bite in comfort. With a blend of pork and beef and just the right touch of nutmeg and allspice, this dish is a cozy classic you’ll want to make again and again.

Ingredients

Scale

For the Meatballs

2 lbs lean ground beef (84–93%)

2 lbs ground pork or country-style sausage

1 cup panko breadcrumbs

4 tbsp Worcestershire sauce

2 large eggs

1 tsp ground allspice

1 tsp ground nutmeg

1 tsp salt

1 tsp black pepper

2 tbsp olive oil

For the Gravy

½ cup salted but

½ cup salted butter

1 cup all-purpose flour

½ tsp ground nutmeg

½ tsp ground allspice

8 cups beef broth

4 tbsp Worcestershire sauce

1⅓ cups sour cream

½ tsp salt, or to taste

½ tsp black pepper, or to taste

For Serving

2 lbs cooked egg noodles or mashed potatoes

2 tbsp chopped fresh parsley (optional garnish)

Instructions

Make the Meatballs: In a large bowl, combine all meatball ingredients (except oil) and mix until well combined. Roll into 1½-inch balls.

Heat olive oil in a large skillet or Dutch oven over medium heat. Cook meatballs in batches until browned on all sides and cooked through. Remove and set aside.

Make the Gravy: In the same skillet, melt butter. Stir in flour, nutmeg, and allspice to form a roux. Cook for 1–2 minutes.

Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer and cook until thickened, about 5–7 minutes.

Lower heat and stir in sour cream. Season with salt and pepper. Return meatballs to the skillet and coat with gravy. Simmer 5–10 minutes.

Serve over warm noodles or mashed potatoes. Garnish with parsley if desired.

Nutrition

Find it online: https://flavorscroll.com/swedish-meatballs-and-gravy/